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Woman's home companion
Vol. LXIV, No. 6 (1937)

Nichols, Nell B.
The June food calendar,   p. 111 PDF (739.9 KB)

Page 111

The JUNE (
6 SURE hot-weather
hits: Use straw-
berry ice cream
with crushed strawber-
ries over it on top of
angel food cake that is a
day old. Another good
dessert is coffee ice cream
with chocolate sauce.
Vanilla with raspberries
is a big favorite.
slices of bacon in
evaporated milk
overnight in the refriger-
ator. Drain, flour and fry
in butter or margarine.
Saut6 bananas or slices of
tomatoes in the drip-
pings, adding more fat if
necessary; serve for Sun-
day morning breakfast.
 mato ring filled
with avocado
slices or cubes is attrac-
tive as the main course of
a summer luncheon or
Sunday supper. Season
the avocado with lemon
and onion juices and salt.
Pass Russian dressing and
hot cheese biscuits.
REAL June des-
sert: Carefully
fold 3 cups of
ripe strawberries into i
cup cream whipped,
sweetened with sugar,
flavored with sherry.
Serve in tall stem glasses.
Garnish tops with crum-
bled cake or macaroons.
Chill in refrigerator.
7 DRESS up small
plain sugar cook-
ies. With a pastry
tube rim the edge of each
with butter frosting and
place a bit of jelly or iam
in the center. Excellent
to serve with tea or with
any chilled fruit beverage.
Cookies may be home-
made or packaged ones.
FOR the class
picnic: Prepare
lemonade for o
this way. First make
sirup by boiling 8 cups
sugar with 4 cups water 5
minutes. Add 4 quarts
chipped ice, 4 cups lemon
juice and i gallon water
or part carbonated water
or ginger ale if desired.
Over seasoned
veal cutlets or chops in
shallow casserole pour to-
mato ketchup. Top each
with slice onion, slice
lemon, short strip bacon;
add water to cover bot-
tom of pan. Bake at 32.
degrees F., i3Y to 2 hours.
in cooking po-
tatoes are end-
less. Try a potato-pepper
partnership: Parboil
green pepper shells io
minutes, fill with pota-
toes creamed in cheese
sauce (white sauce with
cheese added). Bake at 400
degrees F., 20 minutes.
1 SERVE small glasses
of tomato puree,
fresh or canned,
chilled and seasoned with
salt and a little prepared
horse-radish, as an appe-
tizer at lunch or dinner on
a warm day. Crisp crack-
ers are an agreeable ac-
companiment. Puree is
tomato pulp and juice.
CHICKEN       casse-
role: Roll pieces
of chicken in sea-
soned flour; brown in hot
fat or salad oil. Place in
the casserole. Pour over
chicken i can mushroom
soup and bake slowly un-
til chicken is tender, de-
pending of course on age
and size of chicken.
Cut raisin bread
in oblong slices;
put together with cream
cheese, seasoned, towhich
have been added chopped
California walnuts. A
good filling for nut-bread
sandwiches is quince jelly
mixed with a few bits
of candied ginger.
SALAD thoughts:
Try Waldorf salad
made with June
apples and for variety add
cubes of canned pineap-
ple, drained. Into a green
salad just before serving
toss 3 or 4 very crisp
pretzels crushed. Just
that different touch in
each case makes a hit.
GRAND sum-
mer dessert:
Place raspberry
ice in sherbet glasses.
Around the edges arrange
large black cherries, fresh
or canned, pitted. Sprin-
kle with shredded toasted
almonds. Or serve ice in
a big bowl surrounded
with the cherries.
EVER wish you
had a new way to
use roast beef and
mashed potatoes when
left over? Spread slices of
cold roast beef with pre-
pared mustard, then with
hot mashed potatoes.
Coat with flour, egg and
crumbs and brown thor-
oughly in hot fat.
9 TIE the minerals
in by cooking
shredded new car-
rots in parchmenr piper.
First season them with
butter or margai Jne. salt,
pepper and a dC4b of nor-
meg; add 3 t-lespoons of
water. Cook in the oven
or in boiling waier till
vegetable is tender.
IF your family are
gingerbread fans
and you make
gingerbread ofren, use soft
penuche fudge full of
chopped nuts or dates as
a topping when warm.
Did you know that ein-
gerbread is delicious with
ice cream, especially va-
nilla, coffee, chocolate?
flavors: On the
browned fat
coating the hot roast beef
grate a little fresh horse-
radish just before carry-
ing to the table. When
frying chicken use i
whole peeled onion in the
skillet. Remove it when
serving the chicken.
3O FROZEN apple
snow: Beat 2
egg whites stiff,
add i tablespoon sugar,
fold in i cup sweetened
applesauce made by
cooking June apples in
pineapple juice. Freeze
this apple snow in re-
frigerator tray: serve with
chilled soft custard.
7                                             ~:
3 WHEN it's cherry
time you can make a
superfine pie by using
half sweet and half sour
cherries in it. And is
there anything better
than a hot cherry cobbler
served with hard sauce or
cream?  Pit the cherries
before using them in
either of these desserts.
TWO    summer
desserts: Serve
sections of grape-
fruit with mint ice in
class cuos. Could be used
as an at)peuizer also. Fill
merin. ue shells with
cbillkd lmon fillng such
as you make for pie, top
wirh sweerened whipped
cream before serving.
WHEN raspber-
ries are at their
best in your lo-
cality and you want a
wonderful dessert serve
them with cream into
which honey has been
blended, i tablespoon
ho>ney to Y2 cup cream.
Cream may be whipped
or not as desired.
home: Boil Y2
cup each sugar
and water 5 minutes, add
3 cups crushed pineapple.
Cool. Serve over vanilla
ice cream to make sundae.
For variety, add a little
mint or wintergreen fla-
voring to the pineapple
sauce. Most refreshing.
-i  '-  /
appetizer: Place
a cups blueber-
ries, canned, fresh or
frosted, in glass cups;
pour over berries i cup
unsweetened pineapple
juice mixed with i ba-
nana mashed. Chill.
Serve as first course. Gar-
nish with mint.
on the square: Stir
leftover chicken,
chopped, into very thick
white sauce to make a
paste. Chill, cut in
squares, coat with flour,
egg and crumbs. Saut6.
Substitute salmon for
chicken, adding a little
lemon juice to sauce.
IF you have po-
tato salad left
over here's a
grand way to use it up.
Saute it in a frying pan
containing hot bacon
drippings or other fat.
Brown.   Fold like an
omelet when serving. It
is a nice luncheon snack
with a green salad.
YOU will like
f   orange plus
chocolate in a
frosting. Add i cup con-
fectioners' sugar to Y cup
butter, creamed. Add i 31
squares unsweetened
chocolate, melted, a tea-
spoons grated orange rind,
cup sugar. Thin with i
tablespoon orange juice.
EVER experi-
26 ment with new
seasonings on
the vegetables? Pour
melted butter or marga-
rine over asparagus and
then grate on a little nut-
meg. Grated lemon rind
is another addition to try
sometime. Good with
peas or string beans too.
IF you like onions:
Strain i cup stewed
onions, add to i34
cups white sauce. Serve
piping hot over French
omelet. Add a few tiny
pickled onions cut fine to
ot cooked peas, fresh or
canned. Butter and sea-
son them as usual with
salt and pepper.
45       DELICIOUS rel-
ish for lamb: Bear
currant jelly from
i six-ounce glass to bits
with a fork; add a table-
spoons chopped fresh mint
leaves and the grated rind
of i orange and a little
salt. The consistency is
pleasing, the currant-
mint flavor is subtle.
salad dressing:
To 4 cup may-
onnaise add a tablespoons
apricot jam or preserves.
Blend well. Serve this
dressing with a salad of
prunes stuffed with cream
cheese or on banana salad.
A flavor combination that
is delightful.
el-)                                                                            0)

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